Novel Utilization of Fish By-Products and Wastes: Protein Hydrolysates

Year 2022, Volume: 18 Issue: 2, 283 - 294, 01.06.2022

Gülsüm Balçık Mısır

https://doi.org/10.22392/actaquatr.1031442

Cited By: 2

Abstract

The rapid growth of the world's population, urbanization, and increasing prosperity require better utilization of available protein resources. In addition, the development of new and sustainable resources is also very important. By 2050, the increase in protein demand in the world will cause it to double not only due to population pressure but also to the increasing awareness of the importance of proteins in a healthy diet for the elderly population. Fish and other aquatic products are important sources of protein. However, depending on the raw materials and the processes applied in the seafood processing sector, waste and by-products are generated at rates ranging from 20% to 75%. Many studies have shown that these products are important protein sources. However, the inadequate management of waste and by-products in the seafood processing sector is one of the biggest challenges facing the fish industry today. Various processes have been developed for the use of these products. An effective way to add value to these products is the production of protein hydrolyzates. Protein hydrolysates allow the release of peptides of different sizes with functional properties, various bioactivities such as antioxidant, antimicrobial, antihypertensive, anti-inflammatory, or antihyperglycemic. In this article, proteins belonging to fish by-products and wastes, their functional and technological properties, hydrolysis process, technological use of hydrolysates in the food industry have been reviewed.

Keywords

by-product, fish, protein hydrolysate

Thanks

This study is a part of the Ph.D. thesis of Gulsum Balcik Misir, the author thanks to my supervisor Assoc. Prof. Serkan Koral for valuable contributions.

Balık Yan Ürünlerinin ve Atıklarının Yeni Kullanımı: Protein Hidrolizatları

Abstract

Dünya nüfusunun hızla artması, kentleşme ve artan refah, mevcut protein kaynaklarının daha iyi kullanılmasını gerektirmektedir. Ayrıca yeni ve sürdürülebilir kaynakların geliştirilmesi de oldukça önemlidir. 2050 yılına gelindiğinde, dünyadaki protein talebindeki artış, sadece nüfus baskısı nedeniyle değil, aynı zamanda yaşlı nüfus için sağlıklı beslenmede proteinlerin öneminin artan farkındalığı nedeniyle bunun iki katına çıkmasına neden olacaktır. Balık ve diğer su ürünleri önemli protein kaynaklarıdır. Ancak su ürünleri işleme sektöründe hammadde ve uygulanan işlemlere bağlı olarak %20 ila %75 arasında değişen oranlarda atık ve yan ürün açığa çıkmaktadır. Bu ürünlerin önemli protein kaynakları olduğu birçok araştırma ile ortaya konmuştur. Buna rağmen balık işleme sektöründe atık ve yan ürünlerin yetersiz yönetimi, günümüzde balık endüstrisinin yüzleşmek zorunda olduğu en büyük sorunlardan biridir. Bu ürünlerin kullanımına yönelik çeşitli süreçler geliştirilmiştir. Bu ürünlere değer katmanın etkili bir yolu protein hidrolizatı üretimidir. Protein hidrolizatları, fonksiyonel özellikleri, antioksidan, antimikrobiyal, antihipertansif, antiinflamatuar veya antihiperglisemik gibi çeşitli biyoaktivitelere sahip farklı boyutlardaki peptitlerin açığa çıkmasına izin verir. Bu makalede, balık yan ürünleri ve atıklarına ait proteinler, fonksiyonel ve teknolojik özellikleri ile hidroliz işlemi, hidrolizatların gıda sektöründe teknolojik kullanım olanakları derlenmiştir.

Keywords

Yan ürün, Balık, Protein hidrolizatı

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